Q In the early 1980s I worked in downtown Beaumont. The best lunch treat was peach cobbler from the old French Quarter restaurant in the heart of downtown. I called one day and asked for the recipe with no success. The restaurant closed and opened later at another location, but the cobbler didn't seem to be the same.

For $1 you could get a tall white Styrofoam cup full of hot, rich cobbler with buttery, juicy sliced peaches and sweet chunks of pie-type crust. If I could make the old French Quarter's peach cobbler, I'd be a superstar at family gatherings.

A: With that "rich, buttery" description, now I have a hankering to make peach cobbler.

Kathi, I gave our archives a thorough search for any mentions of the French Quarter restaurant. All I came up with was a feature story on the French Magnolia Restaurant, which was located in Old Town in the early 1990s.

Readers, can you help us out? If you remember the French Quarter restaurant or know that famous cobbler recipe, please write in.

In the meantime, here is a cobbler recipe printed in our sister paper, The San Antonio Express-News, in July of 2005.

Fresh Peach Cobbler

3 cups peeled and sliced fresh peaches

1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Dash of salt

1/4 cup (4 tablespoons) butter, cut in small pieces

CRUST:

1 cup all-purpose flour

2 teaspoons baking powder

1 tablespoon sugar

1 teaspoon salt

1/4 cup (4 tablespoons) butter

1/2 cup (or less) heavy cream

FOR SERVING:

Vanilla ice cream or whipped cream

Preheat oven to 375 degrees. Lay sliced peaches in buttered 11/2 -quart baking dish. Mix together sugar, cinnamon, nutmeg and salt and sprinkle over peaches. Dot with the 1/4 cup butter that has been cut into small pieces.

For Crust: Mix together flour, baking powder, sugar and salt. Cut in butter. Stir in heavy cream until dough is manageable. Roll dough out on lightly floured surface; place over sliced peaches. Bake 35 minutes, or until top is nicely browned.